A98.5
BAO & BROTH
1115 N BREVARD ST, STAND 5, Charlotte, NC 28206
Food Stands · NC permit/State ID 2060023430
Latest gradeA (98.5)
Last inspectedOct 20, 2026
Inspections on record22
On record sinceAug 2, 2019
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Aug 2, 2019Higher is betterOct 20, 2026
Inspections & violations
Oct 20, 2026 A 98.5 · 3 violations
Inspector comments: Establishment is currently working on floors meant to be repaired. PIC is awaiting company to arrive and begin working on cookline and by walk-in door.
Establishment currently has procedures for cleaning pot too large for 3-comp sink or dish machine. EHS had discussed with PIC and no violation was observed during today’s routine inspection. This item correlates with the following rule in the NC food code;
4-301.12 (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT specified in (C) of this section shall be used.
4-301.12 (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Handsink on cookline being used to stored dishes. CDI- PIC removed item to 3-comp sink.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed gasket in need of repair or replacement on cold holding unit on frontline. *REPEAT*
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving on lower prep shelves on cookline. EHS discussed looking into corrosion resistant paint. *REPEAT* When using aluminum foil as surface to maintain items clean, ensure foil is changed at a frequency that prevents accumulation of residues and debris.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vent and ceiling tiles above dish pit needing cleaning. *REPEAT*
Jun 24, 2026 A 97.5 · 4 violations
Inspector comments: EHS discussed cleaning procedures for larger pieces of equipment.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P.
Observed food employee fail to wash hands prior to donning gloves after entering from outside of establishment. CDI- EHS discussed, PIC had employee remove gloves and wash hands before replacing.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed food employee fail to wash hands after picking item up off ground. CDI- PIC had employee stop task and wash hands.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P.
Observed Cole slaw temping above 41F in flip top due to being held in unit prior to being cooled, per regular procedures. CDI- PIC removed item to rapidly cool due to being within 4 hours.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed establishment cooling TCS food in active flip top unit. CDI- EHS discussed with PIC, PIC removed item to rapidly cool.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed gasket in need of repair or replacement on cold holding unit on frontline. *REPEAT*
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving on lower prep shelves on cookline. EHS discussed looking into corrosion resistant paint. *REPEAT*
Jan 23, 2026 A 99 · 3 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils being stored in handwashing sink at end of cookline. CDI- PIC removed item to dish pit. *REPEAT* points not escalated due to overall improvement based on previous inspection.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small metal pans stored as clean with residue accumulation on dish rack. CDI- PIC removed stack to dish machine.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair or replacement on cold holding units on cook line.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving on lower prep shelves on cookline. EHS discussed looking into corrosion resistant paint.
Jul 31, 2025 A 99 · 2 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in both hand washing sinks. CDI Sinks were cleaned out
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed water coming from faucet handle at hand sink.
May 5, 2025 A 98.5 · 2 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed active dish washing with sanitizer concentration at 0ppm quart. CDI. PIC replaced the solution to 200ppm quart solution. All the dishes were rewashed and sanitized.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED chicken in RI at temperatures above 41F. CDI.The unit is 38F. CDI. PIC voluntarily discarded.
Facility is encouraged to cool food in the blast chiller or WI cooler before taking it into the RI coolers. This will ensure temperatures to drop within the required time.
****all other items in the facility were at required temperatures.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Feb 5, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 14, 2024 A 98.5 · 3 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED pork, chicken in RI at temperatures above 41F. CDI. Food is stored in RI in large quanties which makes it go out of temperature. The unit is 38F. CDI. Education provided on food storage in RI and quantities.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pork in the WI fro, yesterday without dates. CDI. PIC date marked.
***All other food was properly date marked.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. OBSERVED build up on ceilings in the food areas. Needs to be cleaned.
May 28, 2024 A 99.5 · 4 violations
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen during inspection.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist jewelry while working with food items.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloth held in solution at 0ppm. CDI. PIC changed the solution.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on the non food contact part of the dish machine.
Nov 17, 2023 A 98.5 · 2 violations
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed food being held on time marked for 11a-3p at 10:50a. -CDI- PIC corrected time to 10:50a-2:50p. -1.5-
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed water temperature at 104F during manual warewashing. -CDI- PIC corrected temperature above 110F. -0-
Aug 24, 2023 A 97 · 3 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC touch RTE chicken with bare hands when trying to remove it from thermometer. -CDI- EHS educated PIC about no BHC with RTE food and PIC voluntarily discarded item. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#15 · Food separated & protected −3
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers, daikon, and cilantro stored over RTE sesame and choppy sauce. -CDI- PIC relocated items. **REPEAT** -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sesame seeds, soy milk, and soy sauce with no labels. -CDI- PIC properly labeled these items. -0-
May 30, 2023 A 98.5 · 2 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered cabbage from 5/28, Shoyu from 5/28 and uncovered bulgogi marinade from 5/29 uncovered in the WIC.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed washed, sliced cabbage stored under unwashed cucumbers, onions, and other produce. CDI-PIC moved cabbage to a shelf over unwashed produce.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of food containers that had been washed with lint residue. PIC stated employees had been known to wipe equipment dry after being washed and sanitized. CDI-All containers were moved to be W/R/S and air dry.
Mar 20, 2023 A 99.5 · 2 violations
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked corn, bamboo and bok Choy in CH drawer at cook line with temperatures above 41F. PIC stated that they typically hold these items on TPHC but today they were being cold held instead. Items were also not labeled to indicate TPHC was in use. Through discussion with PIC, staff will be more consistent with cold holding items vs TPHC. CDI: Items moved to WIC to rapidly cool.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans and containers stored as clean and wet stacked.
Dec 9, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Aug 30, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
May 25, 2022 A 99 · 1 violation
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance on side of handwashing sink. CDI - PIC identified substance to be cleaner and labeled spray bottle with name of contents. -1 point-
Jan 31, 2022 A 99 · 2 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed covered employee drink stored on prep table. CDI - Drink was moved to designated area. -0 points-
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sheet pans of cooked corn and potatoes cooling at ambient temperature on speed racks. Corn was 83F. CDI - Cooked items were moved to walk in cooler to rapidly cool to 41F or less. -REPEAT- -1 point-
Oct 26, 2021 A 99 · 3 violations
#15 · Food separated & protected
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered sheet trays of chicken cold holding in walk in cooler. Chicken was cooked and cooled day prior. -0 points-
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered plastic container of raw chicken cooling in walk in cooler. Observed covered container of sliced pork belly cooling in walk in CDI - Covers were removed to allow cold air to circulate in and around food product. -0.5 points-
#40 · Personal cleanliness −0.5
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch while working with food items. -0.5 points-
Jul 9, 2021 A 98 · 3 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands after activities that contaminate them. -P Observed employee on personal cell phone. Employee then proceeded to change gloves and return to work. CDI - Employee was asked to remove gloves and conduct hand wash.
#26 · Toxic substances properly identified, stored, and used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance next to hand wash sink. CDI - PIC identified contents to be degreaser and labeled spray bottle. -0 points
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of food items in flip top cooler. Squeeze bottles held elsewhere were properly labeled. Recommend consistency. -0 points-
Mar 16, 2021 A 97 · 5 violations
#4 · Proper eating, tasting, drinking, or tobacco use
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed plastic bowl of employee food stored above sauce cups inside reach-in cooler at front counter. CDI: PIC voluntarily discarded employee food.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large bowl, Robot Coupe container, and marinade brush stored as clean soiled with food waste/oily residue. Education provided to PIC about silicone brush versus raw bristle brush for easier cleanability purposes. CDI: PIC sent items to be W/R/S.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC procedure or time stamps for garlic/oil mix and black garlic/oil mix. PIC stated garlic/oil mixtures were removed from WIC @11am. CDI: Education provided and PIC filled out TPHC paper and time stamped products.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roasted corn being cooled on top of oven. Product 120F. PIC stated product prepared @11:30am. CDI: Education provided and PIC moved product to WIC for rapid cooling.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal insert pans wet stacked on clean dish shelves.
Dec 3, 2020 A 98.5 · 4 violations
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat slaw and pickled cucumbers. CDI- Ready to eat items placed in different area.
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Follow-up verification required
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed high temp dish machine not getting up to temperature. -VR
#37 · Contamination prevented during food preparation, storage and display
3-304.13 Linens and Napkins, Use Limitations - C Observed chick peas stored on clean linen in the walk in cooler to remove moisture. Observed napkin stored in egg container with the eggs to keep moisture in.
#43 · Single-use and single-service articles; properly stored and used
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor.
Jan 9, 2020 A 98.5 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed some build up inside the soda nozzels. CDI-Nozzels was wash, rinse, and sanitized at the 3 comp sink.
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed sugar and oil out of its origninal container without a label during the time of inspection.
Aug 2, 2019 A 97.5 · 6 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed plastic food containers with greasy film. CDI- removed for cleaning.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed braised corn recently cooked on the prep line for service at 63F. Observed cooked bamboo on prep line for use at 42F. CDI- Items recently prepared/handled and placed on 4hr TPHC for corrective action. Advised to allow time or cooling in the walk in cooler prior to service.
#38 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook line employees with no hair or beard restraints while cooking and handling food.
#39 · Wiping cloths: properly used and stored
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloths stored on prep line for use with visible debris.
#46 · Warewashing facilities: installed, maintained and used; test strips
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed active washing with wash solution at 107F. CDI by adding hot water to increase to 110F.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Facility has no designated area for employee items. Observed employee book bags, water bottles, etc stored on dry storage shelving. Observed personal lunches stored in front reach in cooler.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BAO & BROTH” or State ID 2060023430). Inspection type (routine vs. follow-up) is not published in the county's data.